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National dish around the world in search of food, history, and the meaning of home

"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"--

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Bibliographic Details
Main Author:	Von Bremzen, Anya (Author)
Format:	Books Print Book
Language:	English
Published:	New York : Penguin Press, [2023]
Subjects:	Food habits > Social aspects. Food > Social aspects. Nationalism.
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Description
Summary:	"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"--
Physical Description:	340 pages ; 24 cm
Bibliography:	Includes bibliographical references and index.
ISBN:	9780735223165 0735223165
Author Notes:	Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table , The Greatest Dishes: Around the World in 80 Recipes , and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking , has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine , and has written for Saveur , The New Yorker , and Foreign Policy , among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing . A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.